ʻUlu Fried "Rice"
Jul 20, 2023
ʻUlu Fried "Rice"
Rated 3.0 stars by 11 users
Category
Main
Author:
Anissa Lucero
Servings
4-6
Prep Time
30 minutes
Cook Time
20 minutes
Love Asian style fried rice made with shoyu, ginger, and garlic? Try this keiki-friendly recipe & substitute rice for Hawaiʻi-grown ʻulu!
Ingredients
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4-5 Cup Recipe-Ready ʻUlu
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1 ¼ Cup Avocado or canola oil
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1 tsp Sea salt
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1-2 Large carrots, chopped (about 1 ½ Cup)
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1 ½ Broccoli pieces
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1 Medium yellow onion, chopped
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⅓ Cup Pineapple chunks (optional)
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1 ½ Tbsp Ginger, chopped
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1 ½ Tbsp Garlic, minced
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5 Eggs, beaten
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1 Cup Spinach, chopped (optional)
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Green onions, chopped (for garnish)
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1 tsp Toasted sesame oil
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2 Tbsp Shoyu
Directions
Steam your fresh ʻulu for 10 - 25 minutes, let cool, then shred with cheese grater OR use Hawaiʻi ʻUlu Co-op Recipe-Ready ʻUlu & shred (no steaming necessary).
Wash & chop veggies, then mince garlic & ginger.
Fry your ʻulu rice in ¼ - ½ Cup of oil. Add salt. Fry on both sides until golden and crispy. Remove from the pan & set aside.
Add ¼ cup of oil to a wok or large frying pan.
Sauté broccoli pieces, chopped carrots, yellow onion & pineapple chunks until caramelized.
Add about 2 Tbsp of more oil, add minced garlic, ginger & spinach until you can smell the aroma (approximately 1 minute).
Add toasted sesame oil & shoyu.
Add beaten eggs & cook for another 1-2 minutes stirring occasionally.
Sauté all the ingredients until the eggs are fully cooked.
Add more shoyu to taste & add green onions for garnish.
Serve on a cleaned ti leaf plate for style. Enjoy!
Recipe Note
If you liked this ʻulu recipe, try our Bacon Wrapped ʻUlu Poppers & Rataʻulu recipes!
